RASPBERRY-PEACH COMPOTE

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Raspberry-Peach Compote image

Categories     Sauce     No-Cook     Quick & Easy     Raspberry     Peach     Summer     Bon Appétit

Yield Makes about 4 cups

Number Of Ingredients 3

3 cups fresh raspberries, divided
6 tablespoons sugar, divided
2 pounds ripe peaches, unpeeled, halved, pitted, cut into 1/3-inch-thick slices

Steps:

  • Using fork, crush 1 cup raspberries with 2 tablespoons sugar in small bowl. Let stand at room temperature 1 hour. Toss peaches with 4 tablespoons sugar in large bowl. Let stand at room temperature 30 minutes, tossing occasionally.
  • Press raspberry-sugar mixture through fine strainer set over bowl. Add 2 cups raspberries to strained puree; toss. Stir raspberry mixture into peaches. (Can be made 2 hours ahead. Cover and chill.)

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